CARROT VERMICELLI KHEER (PORRIDGE)

[Guest guest]

CARROT VERMICELLI KHEER (PORRIDGE)

 

INGREDIENTS :

 

Vermicelli (Sheviyan) : 200 gms

 

Milk : 1 litre

 

Carrots : 3 finely chopped

 

Condensed Milk : 1 can

 

Cashew Nuts chopped : 1/4th Cup

 

Ghee/Butter : 2 teaspoons

 

Cardamom powdered 3/4 th teaspoon

 

Raisins : 3 tablespoons

 

 

METHOD :

 

1. Heat ghee. Fry Seviyan till golden in color.

 

2. Put chopped carrots in a mixer and blend it to a smooth paste.

 

3. Boil the milk. Add condensed milk. Add the roasted vermicelli, carrot

paste. Cardamom powder, cashew nuts and raisins. Cook till the

vermicelli is soft.

 

4. Remove from fire and serve.

 

NOTE :

 

Depending on the consistency you want, you may alter the quantity of

milk.